You’ll need:

300g couscous  
1 vegetable stock cube  
400ml boiling water 
70ml extra virgin olive oil  
20g flaked almonds  
10–12 caper berries, halved  
1 small fennel bulb, finely sliced  
400g good-quality tinned tuna, drained 
A handful of rocket  
Juice of 1 lemon  
Sea salt flakes  
Freshly ground black pepper

Method:

1. Pour the couscous into a large heatproof bowl. Dissolve the stock cube in the measured boiling water, then pour the boiling stock over the grains, cover and set aside for 10–15 minutes to swell up.

2. When all the liquid has been absorbed, use a fork to fluff up the grains, then douse generously with one-third of the oil. Now add the almonds, caper berries and fennel and toss everything together well.

3. Add the tuna, breaking it up with a fork and mixing it through the salad. This will happily keep for a day in the fridge.

4. Lastly throw in the rocket (if it sits in the dressing, it will wilt). Squeeze in the juice of the lemon and dress with what is left of the oil. Toss again and add salt and pepper to taste.

Skye McAlpine is the author of three cookbooks, including the bestselling A Table for Friends, a manual for joyful, effortless hosting whether you’re cooking for two or twenty. She writes a monthly recipe column for the Sunday Times Magazine and the popular lifestyle Substack, The Dolce Vita Diaries. Follow her on Instagram @skyemcalpine.